Winter honey fungus (also flammulina velvety-footed) is a good edible mushroom of the Flamullina genus and the Ryadovkov family.
Hat: winter honey agaric first has a hemispherical hat, after which it opens and acquires a honey or dark brown hue. The center of the cap becomes darker. If the weather is wet, the cap becomes slimy. Adult winter individuals have dark brown spots.
Pulp: creamy delicate color, watery with a delicate and pleasant taste and aroma.
- External characteristics
- Calorie content
- Beneficial features
- Cooking use
- Benefits and treatment
- Primary processing and preparation
Plates: cream colored, adherent, not frequent, gradually darken with age. The mycelium of winter honeydew has a white tint.
Leg: it has a cylindrical shape, in the upper part the tone coincides with the tone of the cap, at the bottom the tone is darker. The length of the leg is from 4 to 8 centimeters, the thickness is up to 0.8 centimeters. The leg has an increased level of rigidity.
When to collect and where to grow? Winter mushrooms are found from late autumn to the beginning of winter severe cold weather. The place of growth is stumps and fallen rotten trees. Most often found in deciduous forests. If conditions are favorable, mushrooms can grow throughout the winter. They are unpretentious in cultivation, they only need moist and cool air. [one]
During the period when snow appears, winter honey fungus is quite difficult to confuse with other varieties, since nothing else grows at this time 
Winter honey agaric flammulin has a low calorie level: there are 22 kilocalories per 100 grams of product. Winter mushrooms have the following energy value: per 100 grams of product - 2 grams of proteins, 1 gram of fat and 0.5 grams of carbohydrates 
The beneficial properties of mushrooms of the honey agaric family are familiar to many. Winter mushrooms, on the other hand, perfectly support the vital activity of the whole organism, filling it with the necessary minerals, amino acids and vitamins  of phosphorus, calcium, magnesium, zinc, copper. This product, if used correctly, can help to cope with many diseases of different etymologies and even vitamin deficiency and chronic fatigue 
Regular addition of winter mushrooms to the diet will help reduce the likelihood of developing cancer 
For men, one, and the most important, argument for the use of this product is a positive effect on potency.
Honey mushrooms of autumn and winter have very pleasant tender pulp, light aroma and delicate taste. They are often used for pickling and pickling. They can also be boiled or fried with the addition of sauces and vegetables. Honey mushrooms are added to soups, vegetable stews, salads, snacks. It is important to remember that before you start cooking these mushrooms, you need to completely remove the dark edges from the caps, as they will add bitterness. This is a versatile product and can be added to any dish - it all depends on your taste preferences.
Honey mushroom chefs like to add pancakes, pies, meat rolls to the filling, thus giving the dish a light and interesting taste. Cooks use winter mushrooms with caution, since during the cooking period mucus forms on them, and although it does not affect the taste characteristics of dishes, it does affect their appearance.
It is worth noting the huge benefits of winter honey agarics. People from northern countries have long used this product to treat anemia, lung diseases, viral diseases, and they have also been used as an incredible natural powerful tonic     
Decoctions, infusions and mushroom extracts restore pressure, have a positive effect on the state of the circulatory system and strengthen the heart muscle 
To date, the harm that winter mushrooms can inflict on the body has not been determined. They have no poisonous counterparts in winter, since during this period of time other mushrooms simply do not grow. Yes, there are a few caveats for using this product: they should not be added to a children's diet, consumed in moderation in old age, and if allergic reactions are present.
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How to cook? The collected winter mushrooms must first be thoroughly rinsed and boiled (this is how all the sand and dirt are removed from the mushroom). After the mushrooms have been boiled, you can start cooking them directly. This process takes 20 minutes. They can be fried, stewed, baked. At the end of cooking, you can add some bread crumbs to the dish. In order to preserve the product for a long period of time, after boiling the mushrooms must be dried and put in the freezer. They can be pickled and dried.
It is worth remembering that the pickling must be hot. The hats need to be boiled twice, changing the water, then they are laid out in a jar and poured with hot marinade with spices. The jar should be sealed quickly and left for at least 3 weeks. Also, mushrooms can be salted dry. Boiled and dried mushrooms should be put in a jar, carefully sprinkled with salt and rolled up. There are many recipes for dishes using winter mushrooms. Housewives can dream up, as this mushroom is versatile and goes well with the most unpredictable products.